This has to be one of the best-loved guilty pleasures I have with food. First off, if you are prepping for a game day party this is a must on your menu. Why do I call it Minnesota dip? Well, it is because I urge you to find one house hold in Minnesota that does not have velveeta in their fridge. In addition, just about everything comes from a jar or can and mixed together (usually in a crock pot) to form a great tasting stick to your ribs dip!
My aunt Lisa introduced this to me probably about 16+ years ago and it always disappears. And since the ingredients are what they are, it can last just about forever and freezes very well. I always make more than I need, because I can have it for breakfast, lunch and dinner and never really tire of it and I always freeze some for impromptu gatherings.
It is best served warm, so a crock pot or other such appliance is recommended. However, it can be reheated over and over and never lose its flavor. Heat it up and make sure to have plenty of tortilla chips on hand then put it out and watch it disappear.
Now on to the good stuff.
1 – 1.5 LB ground beef (80% fat is perfect – you can use leaner, but not necessary as the fat will be drained away)
1 med onion, diced
1/2 packet reduced sodium taco seasoning (or your own mix)
1 LB Velveeta, cubed
1 cup cheese blend (I like the cheddar cheese blend – this just adds a little more flavor)
1 24 oz jar plus 1 16 oz jar of salsa (Mild, Med or Hot, use whatever brand you like)
1 can refried beans (regular, vegetarian, any brand you like)
1 – 2 hot peppers, diced (optional)
- In a med large stock pot (6 – 8 quarts) Brown the ground beef and onions together in a pan, “chopping” the hamburger with a firm spatula as you go.
- In a colander, pour in the beef and onion mixture and shake to get rid of as much fat as possible (too much fat in the mix will change the consistency of the dip) – some rinse with warm water, but not necessary because you may wash too much of the flavor away.
- Reduce heat to medium. Add in the refried beans and 2 jars of salsa, hot peppers if using, and the taco seasoning. Mixing with the ground beef and until combined. Bring to a simmer. simmer for 5 minutes.
- Add in the Velveeta and cheese blend. Stir until all the cheese is melted. Stir regularly. If left to sit, there is a chance the dip can burn on the bottom of the pan. You want to AVOID this. If needed, reduce heat to med-low.
- Once all the cheese is melted, let simmer (stirring regularly) for an extra 5 – 10 minutes.
All that is left is open up the chips and dip in to taste!
The dip can be served immediately or in the fridge for up to 2 weeks or freezer for a year.
When re-heating you can use a microwave on heat level 5, or on the stove over med-low heat. Just be sure to keep stirring so the bottom does not stick and burn on the bottom of the pan.
Call over a few friends, put the game on and dip in.
VEGETARIAN: You can easily make this vegetarian by skipping the ground beef – just saute the onions and add in the vegetarian re-fried beans (increase to 2 cans) then take it from there.
OTHER CHEESES: Can’t find Velveeta – no worries – go to the chip isle and pick up the cheese dip next to the tortilla or cheese wiz in a pinch. OR go old school and just use shredded cheese mixes – cheddar in combo with the mexican cheese mixes so readily available in the refrigerated sections.
OTHER MEAT: You can use a ground chicken or ground turkey instead of ground beef if you desire. It will not impact the over-all flavor.